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Top down shot of bowl of split pea soup with ham and a spoon sticking out.

Split Pea with Ham Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Split Pea Soup – a warm and cozy meal! Perfect for leftover ham!


  • 1 ham bone (preferably with some meat still on the bone)
  • water (about 8 cups or enough to cover your ham bone)
  • 1 bay leaf
  • 1 lb green split peas (soak in water overnight before using)
  • 34 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 medium yellow onion (white would work too), diced
  • additional ham meat if there is not a lot on the bone (as much or as little as you like – about 2-3 cups should be fine)


  1. Place ham bone in large soup pot or dutch oven (I used a 5.5qt dutch oven).
  2. Cover with water (about 8 cups) and add bay leaf.
  3. Place the cover on and bring to a boil. Then reduce heat and simmer for approximately 3-5 hours.
  4. Remove ham bone and place on a large plate or baking sheet; set aside to cool.
  5. Strain remaining broth and place back in same pot.
  6. Prepare carrots, celery and onion while the ham bone cools then remove ham from ham bone (ensuring it is in bite-sized pieces).
  7. Add carrots, onion, celery and ham meat back into pot along with the split peas.
  8. Let simmer for 20-30 minutes or until peas are fully cooked and vegetables are soft.
  9. Serve immediately.


  • Soaking peas: If you forgot to soak your peas overnight simply start soaking them when your ham bone starts being cooked in Step 3.  Once your ham bone is cooking, add your peas into the strained broth and let the peas cook by themselves for about 1.5-2 hours.  You will have to keep an eye on them and stir occasionally while they simmer.  Once the peas have cooked and are starting to break down, then add in the onion, carrots and celery and let them simmer for about 15-20 minutes, or until they are soft, but firm.
  • Additional ham: If you don’t have enough ham on the bone, you can always add additional leftover ham.  You can ultimately add as much or as little ham as you want.
  • Storage: Ham and Split pea soup will last for about a week in the fridge (covered in an airtight container) or you can freeze it for up to 3-4 months.  To thaw, simply place the frozen soup in the fridge overnight. Alternatively, you can place your frozen soup in a large saucepan and very slowly warm up on the stove-top.


  • Serving Size: 6oz
  • Calories: 299
  • Sugar: 7.1 g
  • Sodium: 648.8 mg
  • Fat: 3.2 g
  • Carbohydrates: 41 g
  • Protein: 28.6 g
  • Cholesterol: 40.4 mg